Coconut Panko Crusted Tofu with Mango Avocado Salad

These tropical temperatures outside had me craving a tropical inspired meal today! Result: This super delicious Coconut Panko Crusted Tofu with Mango Avocado Salad and Coconut Lime Rice.

Crispy tofu pieces, creamy avocado, sweet mango, a hint of spice, lots of lime and coconut flavors….yes please!

Coconut Panko Crusted Tofu with Mango Avocado Salad

Crispy tofu pieces, creamy avocado, sweet mango, a hint of spice, lots of lime and coconut flavors….yes please!

Course Dinner, Side Dish

Cuisine Asian-Inspired

Keyword Plant-Based Panko Crusted Tofu, Vegan Panko Crusted Tofu

Total Time 45

Servings

Author Alex

Ingredients

Tofu:

1 block extra firm tofu lightly pressed
1/4 cup coconut milk or other plant milk
2 tbsp corn starch
Salt
1/2 cup unsweetened coconut flakes
1/2 cup panko bread crumbs
1-2 tbsp coconut oil

Mango Avocado Salad:

1 mango
1 avocado
1 small red onion
1 jalapeño seeded for less heat
Juice of 1 large lime
Salt to taste
A handfull fresh cilantro chopped

Instructions

Finely dice red onion and jalapeño, add both to a bowl, and sprinkle with salt and lime juice.
In a shallow bowl, whisk together cornstarch and coconut milk, and to a second bowl add breadcrumbs and coconut flakes. If the coconut flakes are very large, I recommend pulsing them in a food processor until smaller in size.
Cut tofu in half, each half into slices, and pat slices dry with a clean kitchen or paper towel.
Season from both sides with salt.
Add each slice to the cornstarch mix, then press them into the coconut breadcrumbs until coated from all sides.
Heat up coconut oil in a large (cast iron) skillet, and fry tofu from both sides for about 3 minutes or until golden.
Peel mango and avocado, cut them into medium sized pieces, and add to the red onion jalapeño mix together with the chopped cilantro.
Serve tofu and mango avocado salad over some rice, and enjoy!

Notes

Tip: Toss any leftover coconut panko mix in the hot pan until golden, and serve it as a crunchy topping!

For the rice, I simply cook white, rinsed rice with salt and coconut water (instead of regular water), then add lemon zest and lemon juice at the end.

Good Old Vegan

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